by Robert L. Shewfelt (Author), Alicia Orta-Ramirez (Author), Andrew D. Clarke (Author) & 0 more. Robert L. Shewfelt is professor emeritus of Food Science and Technology at the University of Georgia.
by Robert L. ISBN-13: 978-1482209747. He taught more than 10 courses at the university including Freshman Seminars on Chocolate Science and Coffee Technology. He also taught a Food Processing Lab as a virtual food company where each student had a position in the company that designed, manufactured, and tested the quality of four distinctly different processed food products.
Approximately 60 new tables and figures.
The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines
Introducing food science Shewfelt, Robert L. Orta-ramirez, Alicia Clarke, Andrew D. Taylor&Francis 9781482209747 : Written as an introductory food science textbook that excites students an. The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives, providing a true flavor of food science and preparing students for future studies in this field.
Discover new books on Goodreads. Robert L Shewfelt, Alicia Orta-Ramirez. See if your friends have read any of Alicia Orta-Ramirez's books. Alicia Orta-Ramirez’s Followers. None yet. Alicia Orta-Ramirez. Want to Read savin. ant to Read. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke. As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions about food are often non-technical and, therefore, defy technical answers. Introducing Food Science addresses a range of food issues facing today's consumer, proceeding from a general and student-friendly discussion to an in-depth technical overview of the basic principles of food science.
Introducing Food Science. By Robert L. Clarke
Introducing Food Science. 437 pages 120 B/W Illus. Approximately 60 new tables and figures. New section at the end of each chapter with problems, exercises to test comprehension. Now includes a glossary. Clarke Robert L. Shewfelt is professor emeritus of Food Science and Technology at the University of Georgia
Robert L. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and Looking Ahead, it quickly became popular with students and professors alike.
Introducing Food Science authored by Robert L. Shewfelt, Alicia Orta- Ramirez and Andrew . larke overviews the food issues, basic principles of food science, commercial food products and food labelling, packaging and recent trends in the principles of nutrition
Introducing Food Science authored by Robert L. larke overviews the food issues, basic principles of food science, commercial food products and food labelling, packaging and recent trends in the principles of nutrition. The Section I emphasises on food safety issues, healthiest foods and on the foods we eat. Food safety on issues gives insights on foods in the news, unsafe foods, harmful microbes, hazards when food goes bad from the journalist point of view to the classrooms.